2 1/4 c. prepared fruit (about 2 lbs. ripe peaches)
2 tbsp. lemon juice (1 lemon)
5 c. (2 1/4 lbs.) sugar
3/4 c. water
1 box powdered fruit pectin

Peel and pit about 2 pounds fully ripe peaches. Chop very fine. Measure 2 1/4 cups into a large bowl or pan. Stir in lemon juice. Measure sugar, add to fruit, mix well, and let stand. Mix water and fruit pectin in a small saucepan. Bring to a boil, and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. There will be a few remaining sugar crystals. Ladle quickly into glasses. Cover at once with tight lids. When jam is set, store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in the refrigerator.